Braised Brussels Sprouts in Bacon and Shallots

I think by now we’ve established that we like brussels sprouts. Between the balsamic roasted brussels sprouts recipe and the baked brussels sprouts with parmesan we have converted more than a few doubters to joys of this little cabbage-esque vegetable. It is one of our favorite rough-ages and over the years we’ve come up with recipes that allow these little bundles of goodness to shine and be enjoyed by many. Recently we’ve been preparing it in a way which makes everything better. Braised with bacon.

Here’s a quick video we did on making the braised brussels sprouts with bacon:

This is a super simple recipe for braising brussels sprouts. Saute up a bit of bacon then add some chopped shallots for sweetness. After they have cooked and sweetened up a but, add in the green balls of joy, a bit of broth (we usually use chicken broth but feel free to use whatever kind you like or have on hand) and some soy sauce for seasoning and umami. Cover and braise until tender. Easy and delicious.

The savory and slightly salty bite of the bacon combined with the tender sweet brussels sprouts is divine. Particularly with the added sweetness of the shallots and the “tying-in” element of the soy sauce. The ingredients and technique are so simple it is hard not to love it. Especially because of the bacon, since we all know that bacon makes everything better. Now if our garden brussels sprouts would just start producing some for us to eat so we wouldn’t have to go out and buy them.

above: render bacon fat then add shallots

Add soy sauce and broth, then braise brussels sprouts in liquid

Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.

Braised Brussels Sprouts with Bacon Recipe

Yield:4 as a side dish

Cook Time:30 minutes

Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking. This recipe is another favorite way to serve up brussels sprouts. First roasted up with a quick marinade, then tossed with an herbed lemon mustard dressing before serving.

Ingredients:

about 1 lb brussels sprouts, washed, cut in half (or quarters as long as they are about same size)

3-4 slices bacon, cut into small pieces

2 tablespoons minced Shallots (about 2 medium shallots)

1 tablespoon Soy Sauce or Worcestershire

1/4 cup chicken broth

sea salt and fresh cracked black pepper to taste

Directions:

Heat pan on medium heat then add bacon. Fry up till bacon has rendered a good amount of the fat, about 5-10 minutes. Add shallots. Stir shallots well into the bacon, fry shallots till they become fragrant and soft, but not burnt.

Add brussels sprouts to the pan and allow them to sear for about 3 minutes. Then add soy sauce and broth. Stir evenly.

Cover, and turn heat to low and allow brussels spouts to slowly braise in the liquid for about 15-20 minutes, or until the brussels sprouts are tender. Season with sea salt and black pepper to taste

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

Such terribly gorgeous foods – I tried brussel sprouts once, and fortune smiled on me that day because I tried it at a great restaurant and I’ve fallen in love with brussel sprouts ever since. I can’t wait to try these babies at home!

Coincidence? We were actually going to try Michael Symon’s fried brussel sprouts recipe last night but after picking up the rest of the necessary ingredients we realized that our sprouts had gone nasty. Turns out, you can’t hold on to brussel sprouts for two weeks before cooking them. These look really really good, by the way.

I love brussel sprouts! The last time I made them like this though they had a splash of cream instead of soy sauce. Both of which should probably stop soon since So Cal’s summer starts in a week.

Speaking of not so healthy foods, I made your carmelized pork belly as part of my showoffy foods served for the Oscars. Instead of the traditional bahn mi I served it as a lettuce wrap with the traditional accompaniments. They were a huge hit so thanks for making me look good!

mmmm. This is how I have my brussel sprouts too. I have tried the same recipe and added mushrooms as well. Needless to say with mushrooms, you do not have to add as much water as the mushrooms would absorb them all. But equally yummy. I used to hear the kids on TV groan about how they hated eating brussel sprouts, but I guess they never had it prepared with bacon! I love this recipe.

It was a recipe very similar to this that made my husband decide he liked Brussels sprouts, after all. I think this proves one of my essential cooking maxims: everything’s better with preserved pork products.

Ohhhhh, thank you for this article and recipe. I too love brussels sprouts and am always delighted to have a new way to prepare them. I’m a huge fan of the roasted balsamic version too. You’re blog is wonderful. I’m so happy to fall upon it. And your photography is some of the best I’ve seen on a blog. It’s a work of art.

Food and stories go hand in hand, which is why food writing is such a popular vocation. As a partner over on Women’s Memoirs, I’d love to invite you to participate in our first writing competition. All it takes is a recipe and a story. You (and your readers) will find details here: http://womensmemoirs.com/contests/

Man oh man, pork belly prices must be doing well. Seems like bacon’s going into everything lately, but who can argue with that? My husband loves his brussels sprouts, so I like to try different ways of cooking them, so the rest of us can enjoy them as well. This sounds like a winner.

What is it about bacon and Brussels sprouts that goes so well together? It’s a favorite combination of mine. I like the idea of throwing in a little soy sauce, which I expect givesthe dish a little more complexity than straight salt. I’d be tempted to add a pinch of sugar too.

I think I’m going to have to pick up some Brussels sprouts on my way home today …

Well… I really enjoy brussels sprouts, but maybe this will be the way to get my husband to eat them. Everything goes better with bacon, right? Beautiful shots, as always – but I LOVE the one with the folded cloth disappearing under the gorgeous copper colander. That shot alone would make a BS hater into one willing to give them a try!
🙂
Valerie

I fell in love with Brussels last year after believing I hated them for the first 30+ years of my life. Turns out, I had just never eaten them prepared well. I usually saute them, sometimes with bacon. I’ll definitely be trying this recipe — love the addition of the shallots and soy sauce. Sounds perfect.

I love how some of the leaves detach and look as pretty as petals. I know, not adjectives or imagery many people associate with Brussels Sprouts, but it’s all about the marketing eh? And these shots would pretty much be the money shots of the whole campaign.